I’ve been on an almond kick lately, so this recipe for chocolate chunk almond butter cookies was something I just had to try out. These cookies are a lot more healthy than your average chocolate cookie, which means that you don’t have to feel guilty if you eat the whole thing. And since they are so delicious, I’m sure you will be eating quite a few. They are also quick and easy to make. These chocolate chunk almond butter cookies take about 20 minutes to make. That’s almost no time at all! The recipe follows the paleo diet, but if you don’t care about that, you can use regular brown sugar instead of the raw coconut palm sugar.
1 cup / 8.5 oz / 240 gr almond butter
½ cup / 3.5 oz / 100 gr raw coconut palm sugar*
1 large free-range organic egg, at room temperature
2 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon fine grain sea salt
¼ teaspoon vanilla extract
½ cup / 2.4 oz / 67gr coarsely chopped +70% dark chocolate
*if you don’t care about the paleo thing, you can use brown sugar.
Preheat oven to 350°F (175°C) and place a rack in the middle. Line two baking sheets with parchment paper. Set aside.
In a large bowl lightly beat the egg. Add almond butter, sugar, cocoa, baking soda, salt and vanilla.
With a wooden spoon mix ingredients very well until combined. The dough will be very thick, that’s how it’s supposed to be.
Gently fold in chocolate chunks.
Scoop one heaping tablespoon of cookie dough and using your hands roll into a ball.
Place onto the lined baking sheets (place 8 balls on each baking sheet.)
Using a spatula, gently press down balls to form a more flat, circular cookie (the cookies will not spread much when baked.)
Bake, one baking sheet at a time, for 8 to 9 minutes – the cookies will look underbaked, that’s okay.
Remove from the oven and let cool on the baking sheet for 15 minutes.
With the help of a spatula transfer cookies to a rack and let cool completely.
Source: The Iron You